I'm looking for a knife friendly cutting board for produce. I've read a bunch of posts and it seems that:
1. End Grain is superior to Edge Grain
2. Maple / Cherry / Walnut are preferred materials
I'm looking for something in the 50 dollar range, which is on the low end for End Grain.
That said, I took a look around locally, and all I can find that meets these criteria are Boos Boards. I read some reviews on ChefsTalk and elsewhere and people either love or hate this brand.
In general how many of you guys trust the Boos Brand in terms of longevity, durability, and knife protection? Is it worth picking one of these up or should I try to be more patient and order something online?
Thanks in advance!